Chemical characterization of different parts of noni (Morinda citrifolia) fruit and its freeze-dried pulp powder with emphasis on its bioactive compounds and antioxidant activities

• Published in: Ciência e tecnologia de alimentos 2023, Vol.43
• Main Authors: FONTES, Rafaela Figueiredo, ANDRADE, Julianna Karla Santana, RAJAN, Murugan, NARAIN, Narendra
• Format: Article
• Language: English
• Subjects: FOOD SCIENCE & TECHNOLOGY
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/fst.103722

Abstract The aim of this study was to prepare the freeze dried powder of noni (Morinda citrifolia) pulp and determine the contents of bioactive and antioxidant capacity. Seed, peel, pulp and lyophilized powder were characterized in terms of physico-chemical, carotenoids, chlorophyll, sugars, ascorbic acid, phenolics, flavonoids and antioxidants contents. Phenolic compounds were determined by LC-MS. The lyophilized pulp powder showed high levels of phenolics and flavonoids (7486.38 µg GAE/g and 385.57 µg QE/g, respectively) and higher antioxidant activity for FRAP (10360.39 to 467970.40 mmol/100 g). Ascorbic acid has a higher concentration in the lyophilized powder (336.62 mg/100 g). Rutin, caffeic, artepillin C, quercetin-3-glucoside, kaempferol, vanillin and vanillic were the major compounds. The antioxidant effect present in the various components of the fruit was predominant, and the greater conservation of this potential was through the application of lyophilization. Thus, the noni may be considered as a good source of phenolics compounds having a high potential as natural antioxidants.